Milk Kefir Grains

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$17.99


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Milk Kefir Grains

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Milk kefir grains are live active cultures consisting of yeast and bacteria existing in a symbiotic relationship. Adding the kefir grains to fresh milk yields a probiotic drink within 24 to 48 hours. This dairy kefir culture is reusable, and with care will allow you to make kefir over and over again.

  • Traditional heirloom-style kefir culture (a.k.a. "grains" due to appearance); not a powdered starter culture
  • Reusable culture; makes a new batch of kefir every 18 to 48 hours
  • With proper care, the culture can be used indefinitely to create delicious probiotic-rich kefir
  • Cultures on the counter at 67° to 80°F, no heating appliance required
  • Can be used with cow milk, goat milk, soy milk, or coconut milk (see instructions)


Milk kefir grains are a starter culture that can be used with soy or coconut milk if care is taken to occasionally revitalize them in dairy milk. (Complete instructions will be included with each order.) Coconut kefir in particular is quite thick, rich, and delicious. Click here for information on making coconut kefir.

There are numerous uses for kefir including making a type of cream cheese, adding to smoothies, and drinking alone. Kefir can also be flavored after it has cultured and the kefir grains have been removed. Click here for more information on the numerous strains of bacteria and yeast generally known to comprise milk kefir grains.

Ingredients: Organic whole milk, live active cultures. Packaged with a small amount of organic powdered milk to extend shelf life. Click here to see what bacteria and yeasts are in the milk kefir grains.

Milk kefir grains are produced in a facility that also processes soy, wheat, nut, and fish products.


Shipping Information: Our milk kefir grains are shipped in a dehydrated state in a barrier-sealed packet. Upon receipt, the dairy grains can be rehydrated in fresh milk (this process usually takes 5 to 7 days) and then used to make kefir by adding the grains to fresh milk, stirring, covering, and leaving at room temperature until the desired consistency is reached (no more than 48 hours).  

Complete instructions are included with each order. Click here to view our milk kefir instructions.

       
Erin
 

Why I Love This Product:

Milk kefir is my favorite fermented food! It is so easy to make. Every 2 days or so I spend 5 minutes straining and pouring the milk on top of my grains. My kids love it (especially mixed with a little honey). Because the milk kefir grains are reusable, they are an easy inexpensive way to make kefir forever! This is a perfect starter culture for anyone just starting out making their own fermented foods, or for families with only a little time on their hands! Want to know more about culturing milk kefir? Here are some of our blog posts about milk kefir! Erin, Social Media Coordinator

 

 



Questions on Milk Kefir Grains

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  • From Jen at 3/27/12 4:21 PM
    • My kefir wouldn't stain through the strainer so I stirred lightly with a wooden spoon. Now I don't see my grains. Did I damage them?
    • Straining the grains shouldn't cause any damage. If the kefir is thick or has separated, gently stir before straining to thin the kefir and loosen the grains. Then use a fine mesh strainer to make sure you catch the smaller grains, working the kefir through the strainer gently using a wooden or plastic utensil.
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  • From sweetpea at 3/22/12 1:09 PM
    • I am rehydrating my milk grains. Do they have to be rinsed off when you change out the milk? Also, is a week long enough to do this? I have them in the milk for 24 hours at a time. Then it starts to seperate. Is this ok? I will stir it and leave it for the full 24 hours, then change out the milk. Please advise. Thanks
    • There is no need to rinse the grains between batches. The rehydration process can take anywhere from 4-7 days. If separation occurs, stir the curds and whey together before straining, and cut back on the culturing time. If you need further assistance, please contact customer support.
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  • From Marybeth at 3/8/12 12:23 PM
    • When rehydrating the grains what is meant by "partially sealed" container?
    • A partially sealed container could be a jar with a lid placed on top, but not screwed on; a coffee filter or dish towel over the top and secured by a rubber band; anything that covers the jar opening but allows gases to escape is acceptable.
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  • From Chris at 3/7/12 7:40 AM
    • When baking with the kefir, why do you have to soak the kefir in the flour for 12 hours?
    • You are actually soaking the flour in kefir which according to Sally Fallon (Nourishing Traditions) neutralizes phytic acid making the flour more easily digestible. Kefir can also be used as a leavening agent in recipes.
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  • From Cindy at 3/4/12 2:52 PM
    • Will the kefir grains go bad if you forget about them and leave them in the milk unrefrigerated for several days or weeks?
    • The milk that the grains are sitting in or the kefir that has resulted will probably be bad after sitting unrefrigerated for so long. The grains will not "go bad" as much as they will undoubtedly starve and die from lack of nutrient if sitting at room temperature for that long.

      You can keep milk kefir grains in milk in the refrigerator for a week or two, in hibernation, but even there you would have to replace the milk periodically to keep the grains from starving.
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  • From Joe at 3/4/12 9:59 PM
    • I am lactose intolerant. Can I use lactose free milk.
    • Milk kefir grains need lactose to survive. They also use the lactose to produce lactic acid, which causes the milk proteins to coagulate. You could probably culture some lactose-free milk and provide a probiotic drink, but it would not thicken much if at all, and you would have to refresh the grains in regular milk periodically.
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  • From Robin at 2/29/12 6:34 PM
    • I drink almond and soys milks, can these be used?
    • Generally speaking, Coconut Milk, Soy Milk, and Rice Milk can be cultured using Kefir Grains as long as a revitalization period is observed. While some people report success culturing Kefir Grains in seed and nut milks (e.g. hemp milk, almond milk, etc.), these varieties tend to yield more inconsistent results.

      Revitalization Period. When using a non-animal variety of milk, it is important to occasionally allow the Kefir Grains to revitalize in animal milk for 24 hours. We recommend allowing the Kefir Grains a revitalization period at least once every few weeks and ideally more often. To revitalize the Kefir Grains, simply place the Kefir Grains in 1-2 cups of animal milk for 24 hours. Once the process is complete, the Kefir Grains can be returned to use with an alternative variety of milk.
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  • From Dina-Marie at 2/25/12 9:17 PM
  • From Joaquin at 2/14/12 10:27 PM
    • Is milk kefir safe for children, and if so, how old? Thanks
    • We can't advise on medical or nutritional issues. There is a lot of information on the internet regarding this. If you have specific concerns, you should consult with your health care professional.
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  • From Chris at 2/9/12 1:45 PM
    • Can I use skim homogonized milk to rehydrate my milk kefir grains?
    • Kefir grains are not too picky in terms of milk and can be used with pasteurized milk or raw milk; homogenized or non-homogenized; whole milk, low-fat or fat-free. We do recommend against using Ultra-Pasteurized milk (aka UHT) as it has been highly processed and is generally void of bacteria which presents a less than ideal environment for the kefir grains and tends to yield less consistent results.
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Customer Reviews

Poor quality and amount Review by minky
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Extremely disappointed

Response from CFH: Please contact customer support for troubleshooting advice before discarding products. Many cultures can be saved with minor adjustments. (Posted on April 14, 2014)
great product Review by pr
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I've had these now for a couple of months. The Kefir is delicious and easy. I just follow the directions and its been working the way it says. (Posted on April 13, 2014)
Excellent all around. Review by Heather
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I received the grains in the powdered milk, and following the instructions, started my adventure in kefir.

The grains responded as the instructions said they would, the videos offered on the site showed everything, and was easy to understand and follow.

I had occasion to contact customer support and the folks were uniformly fast to answer, helpful, well-informed, and all around pleasant. All my questions were answered.

The additional information supplied by customer support was very helpful in my learning curve. Currently, my grains have just graduated to 3 cups of milk, and are making fabulous tasting kefir. Having tried the powdered starter for kefir before I got the grains, I can say that there is a marked taste difference, and the grains completely out-class the starter.

I was concerned a little at the beginning because I saw kefir grains advertised on Amazon at a quarter of the cost of this site, but the quality of the grains, the wealth of information and instruction and videos available, and the great customer service, taught me that I did in fact make the very best decision I could have made.

When the grains arrived, they were less than a teaspoon of dried grains and powdered milk. After the activation period where they got rehydrated and balanced, they became about a teaspoon of grains that don't look like the perfect little florets that the pictures show, but are plenty of quantity to make the quart of kefir, and they are little powerhouses. You don't actually need any more than that, so what they send is in fact the proper amount to make a quart of kefir each day.
(Posted on April 12, 2014)
Very Healthy Review by Annette
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Its simple to make. If you have any problems Cultures for Health is willing to help. A little pricey would be the only downside. All thing considered a lot better than the commercial kefir. (Posted on April 10, 2014)
Like Review by Logan
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I really enjoy the milk Kefir, it has turned out perfect for me each time. I use it so many ways in my cooking. And I appreciate all the help available on your web-site. Thanks so much. (Posted on April 9, 2014)
Yields Kefir Everytime Review by Em
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Great kerif grains yeilding us enough kefir to supply a family of four daily. (Posted on April 8, 2014)
Happily Surprised Review by Terri
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I'm new to milk kefir. After comparing and studying comments and youtube videos, I decided to give it a try. Easy-peasy and I love the end product. I use it for smoothies. The fragrance is sweet; it has a tart flavor that I'm getting used to (I culture it for 15 - 18 hours so it's not as thick; perfect for smoothies). I'm very happy with the product. It is a bit pricey but I consider it an investment. Follow the instructions and your success should be high. (Posted on April 3, 2014)
Kefir grains Review by anico
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Love, love, LOVE my kefir grains!! so glad to find kefir grains that I can use over and over. It is very easy, and the kefir is delicious! I use mine in my smoothies. YUM! cultures for health has been such an informative site, also. I appreciate the info I can gather there. The instructional videos are a big help. (Posted on April 1, 2014)
Very happy Review by brooke
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I purchased these grains while they were on sale, so I liked the price for them. It only took me four days to hydrate them and my milk grains are thriving and big after a week and a half. Not sour tasting like my last grains were. (Posted on March 29, 2014)
Kefir the gateway to fermentation Review by jojo
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I've been buying store bought kefir for years, but they often have too much sugar in it. I wanted to be able to make my own,so I bought the milk kefir grains. I have been making kefir now for about a week and I absolutely love it. So far I've used it in my morning breakfast shakes and made a ranch kefir dressing, but I plan on trying all kinds of recipes with it. Thank you Cultures for Health for offering such a great product. (Posted on March 29, 2014)
It's all I can do to slow down my grains! Review by Crazy Kefir People
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Activated within a couple days, started making kefir on day 3! Super fast process, grains are going crazy strong. I have to actively keep my kefir cool at night, since after about 12 hours is usually already set. As usual, a great product, great customer support, and wonderful company! (Posted on March 28, 2014)
Great product, great results Review by peterb
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Starter out slow after reconstituting the grains. Within a week was making about a pint a day. After about three weeks am up to a quart a day. Have a large glass for breakfast and the rest before going to bed.
I think cheese making is on the horizon. Absolutely love the kefir. PS, I fount that skim milk is just as good as whole and anything in between. (Posted on March 27, 2014)
Making my own kefir! Review by Penn
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The kefir grains arrived in a timely manner. I kept the box in the fridge for a couple of days b/c I wanted to get really fresh milk to start them off. It took about 5 days for the grains to produce kefir with the taste I like. During the rehydrating process, I was a little worried b/c I wasn't sure if the grains were doing their thing. So I called customer service, and the woman who answered was very helpful and encouraging, and also very friendly (friendly goes a long way in my book). I am very happy to be making great-tasting kefir in my own kitchen. I won't hesitate to refer my friends to Cultures for Health! (Posted on March 27, 2014)
I had no idea how easy this was or . . . Review by Sue Pea
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I'd have bought this sooner. I am so pleased with the kefir I've been making with my kefir grains. I am sharing the kefir with friends and encouraging them to buy some of their own. The best part about all this is the amazing Customer Service. Have a question? No problem. Just click on the chat button and any questions are quickly answered. I can't be happier! (Posted on March 27, 2014)
Works as expected Review by Deb
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Our mountain cabin is heated only with a wood stove, so tends to cool down at night quite a bit after the fire goes out, the kefir grains took a bit longer to get going during the rehydrating phase- about 8 days. Once they finally revived, though, they work very well, though the overall cooler house temps make for a slightly longer fermentation time. As summer comes, Im sure that will reduce somewhat. The grains are multiplying and are vigorous.... And the kefir is thick and tart, (Posted on March 27, 2014)
Good stuff Review by Maggie
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Does what it's supposed to do. One needs to find or make a somewhat cozy spot -- I found that setting a jar of warm water along with the jar of milk/grains in a foam cooler does the trick. Temp stayed in the mid 70s. Still figuring out timing. The product is delicious. Love being able to make this! (Posted on March 26, 2014)
Excellent Product! Review by pam
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Easy to do. Small amount of time required. Most economical. Healthy. Site is most helpful if you have questions, & they stand by their product. You will not be disappointed. (Posted on March 25, 2014)
great!!!!! Review by ennydo
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great!!!!!!!!!!! (Posted on March 25, 2014)
Great stuff Review by Eh?
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The milk kefir grains work very well. Consistently producing a quart of tasty milk kefir every day. (Posted on March 24, 2014)
Wonderful surprise Review by SoulMate
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It's been a great surprise and a wonderful experience for us, to be able to prepare our own kefir at home... with so little effort and being able to choose the ingredients that are put on it... The flavor is amazing and you can feel your body loving the healthy preparation as you drink it. We are looking forward into enriching our culture and we are now exploring how to increase the number of beneficial microorganisms in our kefir. (Posted on March 24, 2014)
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